You can "whip" any milk but it will be richer if there's more fat in it. I whip my non-fat milk every morning with a tiny little "frother" to have on top of my cappuccino-type coffee (you could use a regular hand mixer), but it won't be as thick as using a higher-fat milk. Don't know if evaporated or condensed (with sugar) milk will whip but assume it would. You could try thickening the milks with powdered sugar (oh, you don't have that) or maybe even a touch of cornstarch or cream of tartar? Or *maybe* even adding a bit of fat/butter/oil would substitute for the higher-fat milk...don't know. A bit of regular sugar might make it "taste" sweeter too (or better, pulverize or blend up regular sugar to make it into smaller-particles so lighterweight). (Also, whip only just before serving so fewer bubbles will break before it's eaten.) Btw, milks can be frothed/whipped either cold or hot (for different reasons) but room temp or lukewarm doesn't work as well. Be sure the bowl and beaters are cold (or hot, I guess) too for best results).use non fat milk or soy and use a streamer thing that they you to make the lattes

NO! You might could get away w/ half-n-half, but I doubt you have that on-hand if you dont' have whipping cream.You are gonna need to go to the store and get some heavy cream... the cream cheese will not work at all.

WTF is "thick" milk? Milk is not cream. You need to use CREAM to make whipped CREAM.you just need heavy whipping cream. and keep beating it until u lift the whisk and it leaves a fluffy behind or you can use an electric mixer for faster and less tiring results

True chocolate ganache is chocolate and cream, or chocolate and milk+butter. If you want it to be a ganache - no lightening it up I'm afraid. You could use milk - but it will not be the same. Of course, there are other chocolate cake icing options that are not as rich.May not firm up the way the ganache made with heavy cream would. Try a small batch. If it does not firm up would be good on ice cream or as a sauce for a cake.

Is there a substitute for sex? ok, then.I recently found a super recipe for chocolate mousse, actually it's a 3 chocolate mousse (white, milk and dark) and it doesn't use heavy cream, but sour cream and it was delicious. http://youtu.be/4fpUjPYMlm4

whip cream is gonna be better 4 whipping and it turns thickwhipping cream & heavy cream are the same --light cream is half & half--heavy cream can be diluted w/water and used in the place of light cream, but not vice versa

Things You'll Need: 1 cup whole milk 1/3 cup heavy cream 1/8 cup sugar 5 ounces semi-sweet chocolate, chopped dash cinnamon **optional** For White Hot Chocolate: 1/2 quart whole milk 1/2 quart heavy cream 1/4 cup sugar 1/2 teaspoon vanilla extract 4 ounces white chocolate, chopped Creamy Hot Chocolate: 1. In a saucepan, mix together over low heat the milk, heavy cream and sugar together until just to the boiling point. 2 Stir in the chocolate until melted. Do not let it boil after adding the chocolate. Add a dash of cinnamon (optional). 3 Want it even creamier? Add whipped cream after pouring the hot chocolate into your mug. White Hot Chocolate: 4, In a sauce pan mix together the milk, heavy cream, sugar and vanilla over low heat until just to the boiling point. 5 Add white chocolate and stir until completely melted and well combined. If you like nutmeg, a dash of it adds a nice flavor to white hot chocolate. EnjoyUse the fruit extractor and add some fresh milk and melt chocolate or cocoa powder.Disturb it hard.Make it into a bubbled ,creamy one.And add some leftover cream into the extractor and do it again. until it comes to be heavy cream floating on the cocoa liquid.Done.If you have any further question, you can ask again. Best,